This show stopping Watermelon Granola Trifle boasts layers of diced watermelon, chopped strawberries and mango, toasted coconut, vanilla yogurt and almond granola, topped with candied citrus and more toasted coconut!
This post is sponsored by The National Watermelon Promotion Board and I have been compensated monetarily. All opinions are my own (See Disclosure Policy)
It's also the ideal healthy alternative to your typical dessert trifle, that's made with cake and pudding. And it's the perfect breakfast or dessert or breakfast dessert for any season and every type of gathering.
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You probably think summer when you think of watermelon, but watermelon is not just a summer fruit. Did you know that each year, the Canadian market imports over 300 million pounds of U.S. watermelon for Canadians to enjoy all-year-round? Watermelon is always in season!
💭Types of Watermelon
You are going to want to use a seedless watermelon for this recipe. Keep in mind that you may still find a few smaller white seeds in your watermelon; seedless means that there are no large, mature black seeds. There are 1,200 varieties of watermelon grown in 96 countries worldwide! The five main types of watermelon are seeded, seedless, mini, yellow and orange.
🍉Did you know that watermelon is packed with nutrients?
What better way to start your day than with health watermelon for breakfast!
- Vitamins: Watermelon contains vitamin A (8% DV) and vitamin C. Vitamin A contributes to the normal function of the immune system. Vitamin C is a dietary antioxidant and protects against the damage of free radicals.
- Water: Watermelon is 92% water, which helps keep you hydrated.
- Other Nutritional Benefits: Watermelon is cholesterol, fat and sodium-free.
🥘 Ingredients
This granola and yogurt recipe is also easy to make and you don't need a lot of ingredients. For this recipe, you'll need:
- watermelon -seedless
- mango
- strawberries
- vanilla Greek yogurt- I use Greek yogurt because it has more protein than regular yogurt
- granola (I use almond)
- unsweetened coconut
- candied citrus peel - you will generally find this in a small plastic container in the baking aisle of your grocery store (often on the top shelf, near the baking chocolate and ingredients like that)
📖 Variations & Substitutions
- Yogurt- you can use regular yogurt (although it has less protein) in place of Greek yogurt, low-fat or regular or another flavor like strawberry or mango
- Granola - you can use any type of granola you prefer, including Homemade Granola or low-fat granola
- Candied Citrus Peel - you can use any kind of candied fruit or peel you like (or can find) but citrus works best
- Individual Breakfast Parfaits- if you don't want to make an entire trifle bowl, you can make this recipe into an individual breakfast parfait (see SERVINGS)
🌡️Storing
You'll want to make this as close to serving as possible. If you want to prep it in advance (or at your gathering or potluck), I'd suggest you cut up the watermelon, mango and strawberries separately and store them in 3 separate containers in the fridge. You can also toast your coconut in advance.
🍽 Equipment
A 3 quart/3 liter glass trifle bowl (see my Amazon recommendations in recipe card).
👪 Serving size
This breakfast trifle serves up to 20 and that's why it's ideal for a large gathering. That is about ⅔ cup per serving. However, you can cut it in half (if you have a smaller group). Simply click on the blue serving size in the recipe card, select the number of servings and the recipe amounts will adjust accordingly. You can also make individual servings by layering it in a small glass bowl or a cocktail glass.
🔪 Instructions
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Toast coconut. Add ½ the watermelon, mango and strawberries to the bottom of a 3 quart /3 liter trifle bowl. Sprinkle on ⅓ of the toasted coconut.
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Add ½ the granola and 1 container of yogurt.
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Add wedges of watermelon (Push back stuff with spatula and press watermelon against glass, repeat for all 6 slices of watermelon).
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Add another layer of everything in same order as above. Garnish with candied citrus peel and remaining toasted coconut and slice of watermelon (as shown).
*See recipe card for more detailed instructions
And... don't be afraid to use the entire watermelon. Yes- it's true - you can use the whole thing!
You are going to have some leftover watermelon pieces. Here are some ideas of things you can do with it:
Flesh: From deep reds and pinks, to oranges, and yellows, watermelon adds a sunset of hues and sweet flavors to dishes year-round. Dice it into salads or salsas, skewer or grill it as kebobs, or simply enjoy a big, juicy slice.
Juice: Watermelon is excellent for hydration. Don’t throw away overripe watermelon. Instead, juice or puree it to retain the value and nutrition. Drink it straight up, blend it into smoothies for breakfast or as pre-workout fuel, or mix it into your favourite cocktail.
Rinds: The rind is often the most overlooked part of the watermelon but is edible and can be used as a vegetable: try stir-frying, stewing or pickling the rind. Hollowed watermelon can also serve as a compostable bowl for salsas, salad or smoothies
So, if you're looking for watermelon for breakfast ideas, this Granola Trifle is the ideal! It's also a healthy alternative to your typical dessert trifle, made with cake and pudding.
For more information, tips and recipes and ideas for watermelon, please visit https://www.watermelon.org/!
⭐ Reviews
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📋 Watermelon Granola Trifle Recipe
Ingredients
- 6 cups almond granola * I bought a 700 g bag and used most of it
- 2 cups watermelon, chopped into cubes
- 2 whole mangos, chopped into cubes
- 1 lb strawberries, hulled and cut in half (quartered for larger berries) 454 g
- 2 750 g -containers vanilla Greek yogurt
- ¼ cup toasted coconut
- 6 slices of watermelon, cut into equal triangles
Garnish
- slice of watermelon
- toasted coconut
- candied citrus peel
Instructions
Toasted Coconut
- To toast coconut: https://www.culinaryhill.com/how-to-toast-coconut/
- * Be sure to wash your watermelon before you begin slicing!
- Add ½ the watermelon, mango and strawberries to the bottom of a 3 quart /3 liter trifle bowl. Sprinkle on ⅓ of the toasted coconut
- Add ½ the granola and 1 container of yogurt.
- Push back stuff with spatula and press watermelon against glass, repeat for all 6 slices of watermelon.
- *If the glass gets smeared with yogurt, simply take a damp paper towel and wipe it off, then dry it with a dry paper towel.
- Add wedges of watermelon, while holding the trifle back with spatula.
- Add all 6 triangles of watermelon.
- Add another layer of everything in same order as above, starting with fruit, as with the first layer.
- Add granola, then end with yogurt. Garnish with candied citrus peel and remaining toasted coconut and slice of watermelon (as shown).
Notes
⭐ Reviews
Did you make this recipe? Please RATE THE RECIPE below!
Please SUBSCRIBE (get my FREE E-cookbook) and be sure to FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST!
My Amazon recommendations (affiliate links)
Fouzia Husainy
Such a cooling healthy breakfast especially in summer. I would have it as a dessert too after dinner.
Colleen
Such a fun and delicious idea! This breakfast trifle will be a huge hit for our next family gathering.
nancy
this is the perfect refreshing snack! I little of everything and I love watermelons without seeds... too much hassle to pick it up for the kids!
Sheoby
I love it! This recipe makes me hold onto summer just a little bit longer. Kiddos are watermelon fiends lol
Bernice
What a great summer breakfast/dessert option. I would eat it for both! I prefer my watermelon with seeds as I find it has more flavour but it is so difficult to find!